Angel Food Cake

Average Rating 4.5 from 9 ratings

This is a classic recipe, just like Grandma used to make. Made with our All-Purpose Flour Artisan Blend.

Angel Food Cake

Angel Food Cake

INGREDIENTS:

  • 1 cup Pamela's All-Purpose Flour Artisan Blend
  • ¾ cup powdered sugar
  • 1 tsp salt
  • 1¾ cup fresh egg whites, room temperature (approximately 18 large eggs) DO NOT use boxed egg whites
  • ¼ cup warm water
  • 1½ tsp cream of Tartar
  • 1 tsp vanilla
  • ¼ tsp orange essence or extract or almond extract (optional)
  • ¾ cup + 2 TBSP granulated sugar

DIRECTIONS:

Preheat oven to 350°.

Sift together flour, powdered sugar and salt. Sift the mixture 4 or 5 times. (This is an important step.)

In a stand mixer with the whisk attachment, beat egg whites, warm water, cream of Tartar, vanilla and orange essence on medium/high, while gradually adding the granulated sugar in 3 or 4 batches. Soft peaks will form after 2 or 3 minutes. Turn to high and beat until stiff and glossy another 2 minutes, for 5 minutes total. Transfer to a large wide bowl.

Add flour mixture in 4 batches, folding in gently with a rubber spatula. Be gentle & quick, as not to deflate the meringue.

Put batter into a 10” ungreased tube pan. Run knife around batter to remove any air bubbles. Smooth top with spatula and put in center of preheated oven. The pan will be very full. Bake 45 to 55 minutes in the middle of oven, until golden brown. Cake should spring back when touched and not be sticky.

Turn tube pan upside down and cool either on on feet attached to the pan or over a bottle -- cooling the cake upside down while still in the pan helps the cake keep its volume. Cool at least one hour. Using a long knife, cut around sides and center post of cake to loosen cake from pan. Remove cake from pan. Let finish cooling on a rack in the open air. This will help to dry out the sides.

© Pamela's Products, Inc.

http://www.pamelasproducts.com/angel-food-cake/

17 Reviews or Comments for Angel Food Cake

  1. Kimi February 15, 2015 at 10:29 pm #

    I’ve tried other GF recipes for angel food cake and none of them compared to this one! The only change I made was using lemon extract instead of orange extract. It was the size of the pan, light, fluffy, PERFECT!

    Recipe Rating: 5
  2. Ann Myers March 27, 2015 at 7:27 pm #

    This recipe makes the BEST Angel Food cake that we have ever eaten! I sifted the flour five times and used both vanilla and almond extracts (no imitation). My cake looked like the one in the picture. It has a lovely light texture, a good flavor, and freezes well.

    Recipe Rating: 5
  3. Barb Gault April 24, 2015 at 12:17 pm #

    What can you do with all of the yolks? 🙂

    • LauraSB April 28, 2015 at 7:48 pm #

      Make flan! There are quite a few recipes out there that call for extra yolks.

    • Evelyn December 21, 2016 at 4:51 pm #

      Loved this! Also someone asked what to do with the egg yolks…Well while my angel food cake is cooking I make lemon curd with the egg yolks to go with the cake it’s always a great combination!

    • Susan B. Chandler April 21, 2017 at 8:59 am #

      make home made vanilla pudding, it’s the best, way different than store mixes.

  4. Madelyn July 2, 2015 at 7:39 am #

    I am not GF, but a few of my best friends are & this recipe really knocked it out of the park! Topped it with some coconut whipped cream (dairy free option) and fresh berries and it was just perfect. As an FYI, I used a dozen egg whites and it was the perfect amount of for the recipe.

    Recipe Rating: 5
  5. Lucinda July 16, 2015 at 7:37 am #

    does your baking and pancake mix work for this recipe?

    • Pamelas Customer Service July 16, 2015 at 2:24 pm #

      This recipe was specifically designed for the Artisan Flour blend, we have not tried it with Baking & Pancake mix, which is a completely different mix.
      Pamela’s Customer Service

  6. Tina November 8, 2015 at 9:40 pm #

    I tried this recipe and it was fantastic–I was absolutely amazed at the light and fluffy texture as well as the nice browning, it looked like the picture above (I was worried that it might deflate a bit, but it kept its shape nicely). I have baked gluten-free for almost 15 years, but this was the first time I’ve attempted an angel food cake. Very glad I used this recipe!I also used one dozen large eggs, which yielded 1.5 cups. I didn’t have orange essence or almond extract, but used a small amount of orange zest and it tasted great.

    Recipe Rating: 5
  7. Mary April 29, 2016 at 5:59 pm #

    Any adjustments for higher altitude?

  8. Karrie July 3, 2016 at 12:03 am #

    Best gluten-free recipe I have tried. Looks & tastes exactly like it should.

    Recipe Rating: 5
  9. sweet tooth August 8, 2016 at 6:17 pm #

    Followed the recipe and it looked great when it came out if the oven. I inverted it on a bottle and after about 5 minutes the cake plopped out of the pan. Not sure what happened.

    Recipe Rating: 2
    • Joyce May 28, 2017 at 5:40 am #

      Did not bake it long enough. The cracks have to be dry to the touch. Touch all sides of the cake because sometimes an oven bakes hotter on one side. This happened to me too when I first tried making homemade angel food cakes. Good luck on your next cake!

  10. Jean December 3, 2016 at 9:37 pm #

    Best Cake ever!! My daughter is gluten free , so made it for her birthday. Everyone loved it! I did use 18 egg whites. I put 2 drops of Young Living Orange oil in with Almond extract and Vanilla ( the real thing). YUMMY! Served with Coconut Cream whipped , and raspberries.

    Recipe Rating: 5
  11. shelly January 24, 2017 at 10:50 pm #

    Just made this–the first angel food cake I’ve made in probably 30 years–and it was fantastic! Wonderful, light texture. I used one dozen extra large eggs for the whites. As a topping, I took about 1/2 C of Pamela’s Salted Caramel frosting mix and heated it on the stove with a few tablespoons Earth Balance soy free spread (I’m non-dairy, too) and little water. Drizzled it over each slice as a sauce. My guest LOVED it. Cake is not too sweet.The caramel sauce added a sweet buttery richness to the lightness of the angel food. YUM!

    Recipe Rating: 5
  12. Joyce May 28, 2017 at 5:46 am #

    Loved this recipe! By far the best gluten free angel food recipe out there!! (The only thing I will change next time is to reduce the salt from 1 tsp to 1/4 tsp like my original angel food recipe that is not gluten free. The cake tasted a little too salty.) I love Pamela’s Artisan Blend!! Best GF flour ever!!

    Recipe Rating: 5

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